How many times in the past had I heard the words 'come to tea'. For as long as I can remember afternoon tea was my favourite meal, (still is for that matter)!

I remember a snowy white tablecloth, covered with all kinds of homemade cakes, jams and scones and, if you were lucky, wafer thin cucumber sandwiches painstakingly prepared by your hostess. And, when I think back, I would happily have chosen eight favourite teatime treats rather than eight discs to ensure a contented isolation on my desert island.

But in some respects our lifestyles have changed, you are more likely to be invited out to dinner or lunch, or to have a coffee these days, especially with the busy lives most of us now lead, and 'time for tea', except for a quick cup, has almost disappeared.

So this month I'm resurrecting 'time for tea' with some delightful and homely teatime treats, and I for one, will welcome its reappearance!


Orange and Apricot Loaf

A tangy fruit loaf, full of flavour, makes one large loaf...

Ingredients: 175g (6oz) dried apricots, chopped. 50g (2 oz) candied peel, finely chopped. 200ml (7floz) fresh orange juice. Grated rind of 1 orange. 50g (2oz) walnut pieces, chopped. 350g (12 oz) self-raising flour. 110g (4 oz) caster sugar. 75g (3 oz) butter, melted. 2 eggs, size 3, beaten. 1 tbsp lemon juice.

Method: Grease and line one 2lb loaf tin. Soak apricots and candied peel in the orange juice with the grated orange rind. Leave overnight or for at least 12 hours. Mix nuts with the flour and sugar in a large mixing bowl. Stir in the melted butter, fruit and any remaining orange juice, followed by the eggs and lemon juice. Mix thoroughly and turn into prepared tin. Bake for 30 minutes in oven set at 180C, 350F, Gas Mk 4, then reduce temperature to 170C, 325F, Gas Mk3 for a further 1 to 1¼ hours, or until a skewer inserted in the centre of loaf comes out clean. Turn out, cool on wire rack. Wrap and leave for 24 hours. Serve thickly sliced and buttered.


A Moist Chocolate Sponge
Serves 8-10

Ingredients: 110g (4 oz) butter, or soft margarine. 110g (4 oz) caster sugar. 1 level tbsp golden syrup. 2 eggs, beaten. 175g (6 oz) self-raising flour. 25g (1 oz) cocoa. 1 tbsp milk. Filling: 50g (2 oz) butter or margarine. 50g (2oz) sieved icing sugar. ½ oz cocoa.

Method: Cream butter or margarine with sugar and syrup until soft. Add beaten eggs gradually, and if mixture shows signs of curdling add a little sieved flour. Sieve with the cocoa and fold in gently with a metal spoon. Add the milk. Put into two greased and lined 18cm (7") tins. Bake in preheated oven 190C, 375F, Gas Mk 5 for 25 minutes.

Cool on wire tray and sandwich with chocolate butter icing. To make icing: Cream butter and sugar until soft, then add cocoa powder. Sprinkle top of sponge with icing sugar.


Fruit Cake

A quickly made 'cut and come again cake'. Makes one 2lb cake or two lb cakes.

Ingredients: 175g (6oz) soft margarine. 175g (6oz) soft brown sugar. 3 eggs, beaten. 225g (8 oz) self-raising flour. 50g (2 oz) quartered glace cherries. 350g (12 oz) mixed dried fruit. 3 level tbsp orange marmalade. 2 tbsp milk.

Method: Mix all ingredients together until well blended and place in two 450g (lb) loaf tins, or one 900g (2lb) loaf tin lined with grease-proof paper. Level tops and bake at 170C, 325F, Gas Mk 3 for 1¾ hours. Cool in tin for 10 minutes, then cool on wire tray. NB The two lb loaves will take less time to cook, say, about 1 hr.


Apple Scone Round

Makes one 23 cm (9") round, or pat out into 10 individual scones. Serve with clotted cream or a wedge of Wensleydale cheese.

Ingredients: 225g (8 oz) self-raising flour. 1 tsp bicarbonate soda. ½ tsp salt. Pinch of ground cinnamon. 50g (2 oz) butter. 50g (2 oz) granulated sugar. 1 large apple, cored and chopped. 150ml (5fl oz) creamy milk. A little milk for glazing. 1 tsp Demerara sugar for sprinkling. A baking tray, greased and sprinkled with a little flour.

Method: Sift flour, bicarbonate of soda, salt and cinnamon into a large mixing bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in sugar and chopped apple. Mix in milk to make a soft, but not sticky, dough. Knead lightly then turn the ball of dough out on to a greased baking sheet and shape, or pat out, into a 23cm (9") round. (At this stage you can pat into individual scones). Brush with a little milk and sprinkle with a little Demerara sugar. Score into eight sections and bake for 20-25 minutes or until golden brown.


Cheese Scones

These scones can be made in one stage and make a quick tea-time favourite.

Ingredients: 50g (2 oz) soft margarine. 225g (8 oz) self-raising flour. 1 rounded tsp baking powder. ¼ level tsp salt, ½ level tsp dry mustard, sieved together. 75g (3 oz) Cheddar cheese, finely grated. 5 tbsp milk. 1 small egg. Milk to glaze.

Method: Put all the ingredients into a mixing bowl. Mix thoroughly to form a scone dough. Turn onto a lightly floured surface. Roll out to 1cm (½ inch) thickness. Cut into rounds with a 5cm (2 inch) cutter. Brush the tops with milk. Put onto a baking sheet and bake in preheated oven 220C, 425F, Gas Mk 7 for 12-15 minutes.


Lemon and Violet Drizzle Cake

To round off our tea-time treats this month we have an ideal cake for Mothering Sunday, which is on the 18th March. It's an easy all in one cake for mixing, and will keep well for a week wrapped in foil and will freeze well too. Makes 15 squares, or cuts into slices if you wish.

Ingredients: 110g (4 oz) butter. 175g (6 oz) self-raising flour. 1 tsp baking powder. 175g (6 oz) golden caster sugar. 2 large eggs. 6 tbsp milk. Finely grated rind of l large lemon. Icing and decoration: Juice of l lemon (3 tbsp). 110g (4 oz) golden caster sugar. Crystallised violets and mimosa balls to decorate.

Method: Butter and line base of a shallow oblong tin. Put all ingredients into a large mixing bowl and beat for 2-3 minutes, until mixture drops easily off spoon. Spoon mixture into tin and smooth surface. Bake for 30-40 minutes, until golden and firm to touch. Meanwhile, make icing: Beat together lemon juice and sugar, pour the mixture evenly over cake while it's still hot, leave to cool. Cut cake into 15 squares and top each square with a crystallised violet and a mimosa ball. NB Crystallised violets and mimosa balls are available from Waitrose and most supermarkets.

Next month we have Easter Menus on Parade with easy recipes to celebrate the Bank Holiday week-end.